Restaurant inspections raise lots of questions

“Roaches, rodents, temperature abuse shut down buffet, caterer” read the headline in a recent issue of the Sentinel.

At one restaurant, how can state inspectors find 24 restaurant food preparation violations, close the restaurant, return the next day, find 18 food violations and yet “The restaurant met inspection standards?”

At another, how can inspectors find 17 violations, including roach and rodent activity, return two days later and find 9 violations, say a follow-up inspection is required but allow the restaurant to reopen?

I urge everyone to check the latest state inspection report before going to a restaurant. We need either tougher standards or better trained inspectors. The health of the public is at stake!

Choice Edwards Clermont